- Level: Easy
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 6 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 24 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 6 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 24 mg
Ingredients
Berry mixture:
Puree:
Whipped cream:
Directions
- Berry mixture:
- Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
- Puree:
- Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
- Whipped cream:
- Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
- To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.
